2tablespoonsagave syrup or other optional sweetener of choice
2handfuls of nutsoptional
8½" x 3" / 22cm x 8cm Tray to fill the ice cream in
Start with melting 3 1/2 oz / 100g of chocolate as it needs the most time to prepare. Break chocolate into pieces and put it into a small saucepan. Place saucepan of chocolate on a slightly bigger saucepan of something water. Stir occasionally until melted completely.
Whilst we are waiting for the chocolate to melt prepare the baking paper where we plan to spread chocolate.
Make three thin rectangle sleets by spreading melted chocolate on the baking paper. The size of them has to be the same as the size of our baking tin.
Put them in the in the fridge and continue with the next step.
Put the cream with the vanilla extract and agave syrup into a mixing bowl and whip it until the whipped cream forms soft peaks.
Put egg whites in a different bowl. Be careful not to have anything else in the bowl because if we leave any drop of yolk in, the egg whites won’t raise the same way. Whisk until it’s hard.
Gently stir whipped cream and egg whites until it incorporates well. Be careful not to break the foamy egg. We have to get an even mixture at the end.
Cover the tin with cling film. We shouldn’t miss this step as at the end it will help us take the ice cream or of the tin. Using silicon forms makes this step redundant.
Put some cream into the form. Then put the first chocolate sleet on top.
Repeat putting layers into the tin finishing off with the creamy mixture.
Pop tin into the freezer for at least 3 or even better if 4 hours.
Melt the rest of the chocolate (1 oz / 25g). Pour it on top of the frozen ice cream. Optionally sprinkle shredded nuts on top. (Be fast as the chocolate will go hard quickly when we pour it in top of the frozen ice cream.)
Slice and serve the homemade Vienetta ice cream. Enjoy!
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